ABSTRACT
The African yam bean seeds were sun dried, roasted, some soaked, dehulled, winnowed, oven dried (at 60 °C), milled, and sieved into fine flour using a sieve of 0.4 mm, the flour samples...
ABSTRACT
The quality evaluation of biscuit produced from flour blends of avocado seeds and wheat was investigated. The proximate analysis, functional properties, physical properties,...
ABSTRACT
This study evaluated the Effect of Sodium-Substituted Potassium and Okra Seed Addition on Nutrient Composition, Physical and Sensory Properties of Bread. The proximate composition showed...
ABSTRACT
Malnutrition is a serious problem in society especially among children, often it is associated with protein deficiency. Fortifying food with protein could help reduce the risk of...
ABSTRACT
This study evaluated the effect of packaging materials and storage conditions on stability of three indigenous soups of South South Nigeria. The soups namely Afang, Edikang Ikong and Afere...
ABSTRACT
Plant milks formulated from breadfruit seeds, tiger nut, coconut and date fruit were evaluated and studied for quality characteristics and compared with the quality characteristics...
ABSTRACT
This study was aimed at isolating and identifying microorganims involved during fermentation of Gairi and the proximate xomposition of the garri samples produced from different cassava...
ABSTRACT
The physico-chemical, microbiological and heavy metal quality of drinking well water in Nsukka local government area Enugu was carried out. Water samples were randomly collected from...
ABSTRACT
This study evaluated the physicochemical and sensory properties of bread produced from cassava, maize and soybean composite flours with ratios 60:25: 15, 50:35:15,40:45: I 5and 30:55:15....
ABSTRACT
The study aimed to evaluate and compare the chemical composition and antioxidant properties of tire seeds ofthe varieties of melon (Honeydew and cantaloupe). Proximate, vitamins and...
ABSTRACT
The toasting process from three (3) different women and the effect on the quality of the final garri was evaluated. Their total toasting time, total stirring time, total resting time...
ABSTRACT
African yam bean flour (AYBF) was produced from African yam bean seeds (AYBS) through different processing methods which are: Control African yam bean flour (CAYBF), Boiled African yam...
ABSTRACT
The aim ofthis study was to evaluate the use ofsorghum flours and millet in the development of gluten free cookies. Gluten free Cookies quality produced from blends of millet flour (MF)...
ABSTRACT
The present study aimed to evaluate physicochemical characteristics and antioxidant activity of honey from different locations. Enugu and Foreign honey samples recorded the higher acidity...
ABSTRACT
This study evaluated the microbial safety of shelled, unshelled and undehulled roasted groundnut vended in Orie-Ugba and Ndioro main markets, Abia state. A total of 6 samples were...
ABSTRACT
Production and evaluation of breakfast cereals using maize and cocoa powder were carried out in this study. Flour and grit were produced from healthy maize. Cocoa powder was purchased from...
ABSTRACT
The efficiency of depuration on total heterotrophic fungi and nutritional composition in periwinkle {Tympanotonus fuscatus) was evaluated in this study. The total heterotrophic fungi...
ABSTRACT
This study investigated the physicochemical and functional properties of composite flours from cassava, orange flesh sweet potato and Jackbeans using whole wheat flour as the...
ABSTRACT
Quality evaluation of cookies produced from sprouted and unsprouted sorghum and pigeon pea flour blends was investigated. The composite flour samples were evaluated for functional...
ABSTRACT
The processing anil packaging of canned cgusi soup using glass bottles and its shelf stability was studied. The canned egusi soup was sterilized at 115°C at an Fo (process time) of 6.47...
ABSTRACT
The study evaluated the traditional use of almond leaf (Terminalia catappa) for packaging of ‘agidi" on the microbial properties and volatile compounds. Corn was obtained from Ndoro market...
ABSTRACT
A compositional analysis of five (S) palm kernel samples from different locations namely: Ika local government area in Akwa Ibom, Abakiliki in Ebonyi state, Abala in Obingwa, Ude Ofemc in...
ABSTRACT
Yoghurt samples were produced from blends ofskimmed cow milk, coconut milk and tigernut milk at different ratios by fermentation using starter cultures ofLactobacillus bulgaricus and...
ABSTRACT
The glycemic index of these coke products are not documented, and thereby depriving consumers the information they needed. This study determined blood glucose response in normal...
ABSTRACT
The different methods of African Breadfruit processing and its effects on the quality of composite flour and bread was investigated. The functional properties, proximate analysis, physical...